Hospitality | Gorilla Eatery
Food to
go ape over
So, you’re hankering for fresh local produce with an eclectic flavour in an environment which is a marriage of contemporary and classic style and you don’t want to venture far? Sounds like it would be a mission to find something to hit the spot. But it’s not, thanks to a certain little eatery whose tongue and cheek name is hot on everyone’s lips right now. Gorilla Eatery might sound a little wild, and that’s probably because it is – wildly good. It’s the brainchild of four lateral thinking, entrepreneurial gentlemen who took this creative baby from concept to creation in the matter of five weeks without taking any standard compromising shortcuts. The result? ‘Good, Simple, Local’ food. Boasting a menu that has a myriad of international culinary accents woven through it, Gorilla Eatery opened its doors on December 16, 2011 at just the right time – Christchurch, battered and bruised by Mother Nature, was pining for some hospitality with a twist. Gorilla Eatery manager Nikki Molony, who has been on board with the business since day dot, says it’s the ‘something for everyone’ vibe that gets customers excited about this
small but spacious restaurant that packs a real punch, both looks and taste wise. “It’s a restaurant that is really for everyone and we see a really good mix coming in – we have couples, families, parents and younger crowds that come to Gorilla Eatery. We quite often have parents saying, “I must tell my kid about this place, they will love it! “It’s a nice trip out to Ferrymead for people and the road to get to the restaurant is pretty good. I definitely think the area is becoming more of destination for people and we have a lot of regular customers from Redcliffs, Sumner and New Brighton.” From light snacks and hoppy beers, through to a vast wine range complementing quirky main dishes, Gorilla Eatery has, well, a gorilla sized offering quite frankly. Think of the most diverse range of foods you can think of, and then multiple that diversity, and that’s what you can find at the restaurant. The only common denominator between all of the wildly contrasting offerings at Gorilla Eatery is the fact that all the meals are prepared using a charcoal cooking method to give it a distinct smoky flavour. From buffalo wings with blue cheese ranch and iced celery, or smoked curd with proper pickles and apple syrup, through to the infamous CharCo (charcoal and taco) stuffed with pulled pork and red apple coleslaw, or spiked fish, cucumber bed and watercress slaw - the menu is imagination plus. “Some people get our menu straight away – the idea that the food is best shared among everyone at the table, but all our staff are
there to give advice to our customers to ensure they have a fun dining experience,” Nikki says. She adds that there is a real nostalgic personality to the dining experience as the restaurant’s style is encouraging people to turn to their traditional roots – sitting around a table talking and sharing food. “This is something that can be lost over time between people so we are really promoting that.” In addition to an already innovative menu, the fresh local produce incorporated into the dishes, a unique cooking technique, which she says is quite a fine art, and the second-to-
none service, the business is diversifying its offerings even further. “We are all about good, simple, local food and not making the process complicated. We have recently started a brunch menu because we had a lot of our customers coming in saying, ‘If you opened just a little bit earlier, I would definitely be coming here for brunch.’ We have also started up a new venture called the ‘Charcoal Relief Unit’ (CRU)”. The CRU is named to represent exactly what it offers – relief. Hunger relief. A portable charcoal BBQ unit, the CRU has already made its debut at events including The Christchurch Wine Festival held in December and is a popular guest at weddings. “We have also just finished our outdoor area at the restaurant so people can enjoy our food in an outdoor setting,” Nikki reveals.
When it comes to fine wine,we don’t kid around.
Proud to support Gorilla Eatery
www.lonegoat.co.nz
In short, Gorilla Eatery is now one of those rare and spectacular few that is beautiful on the inside and out. Better still, it’s just an arm’s length away from central Christchurch and is accessible to all and suitable for everyone. Open Monday-Thursday 3pm- late; Friday, Saturday and Sunday 12pm-late, Gorilla Eatery is worth its gargantuan weight in gold.
Gorilla Eatery 2 Waterman Place Ferrymead Christchurch 8023 T (03) 384 3186 E gorillaeatery@gmail.com www.localgorilla.co.nz www.charcoalrelief.com — Advertising Feature
Proud to support Gorilla Eatery
Grown in Waipara, this delicious hand crafted wine is made with pleasure to be enjoyed with good food and great company
Contact Marguerite : Cell +64 21 415 692 info@closmarguerite.co.nz www.closmarguerite.co.nz
62 | February/March 2013
Waipara Valley, North Canterbury M: 021 222 2354, E: wine@ataahuawine.co.nz
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www.ataahuawine.co.nz
Solotti Food Company provide top quality products including carnaroli rice, champagne vinegar, Greek kalamata olives, truffle oil, saffron and pomegranate molasses. This is complemented by a range of other products, such as dried herbs and spices, dried fruits, baking supplies, nuts and pulses, oils and vinegars.
374 9000 • www.solotti.co.nz